Rosemary Pine Nut Cookies (plus a few giveaways)

(I’ll be running contests and offering free stuff from time to time as a way to say thanks for being here. Right now there are two contests featuring a Le Creuset Casserole Dish and a Crisco Oils sampler basket – Crisco brands are recommended in the March/April Cook’s Illustrated: Crisco Natural Blend, Pure Vegetable, Corn, and Canola Oil – that are open until this Friday, so be sure to check them out…)

And about these Rosemary Pine Nut Cookies. I guess it’s to be expected.

When a toddler wakes you up night after night for almost two years, forgetting these things happens. More often than I care to admit. After a while, looking at life through sleep-addled eyes, a state where everything is slightly blurred around the edges, simply makes life a little more interesting.

Yesterday, I picked up a library book as I walked out the door with L to run errands. I put the book on top of the car, strapped L in his car seat, shut the door, got in the car, and drove away leaving the library book floating into some distant neighborhood.

It wasn’t until I put L to bed and then made dinner that I remembered we never made it to the library. Somewhere between L’s screaming fit at the used bookstore, the trip to the Asian market for homemade tofu supplies (I’ll tell you about this story soon!), and the co-op for a few groceries (I forgot the buttermilk and whole milk to make cheese with), I lost the library book. I couldn’t remember where I put it, only that I had it before we left.

Right before I fell asleep, I saw the book precariously placed on top of the car. I got out of bed and went outside with a flashlight to look for it. Of course I didn’t find it, but I had to try.

To make the cookies, whisk the flours, baking powder, and salt together. In a separate bowl, whisk the oil and syrup together and add to dry mixture; mixing until the dough comes together. Fold in the lemon zest, rosemary, and toasted pine nuts.

Take 2 teaspoons of dough in your hands and roll into a 2 1/2-inch log. Lay on lined baking sheet and bend to a crescent shape, pinching the ends to a taper. Repeat with remaining dough, spacing the cookies about 1 inch apart.

Bake for 10 minutes. Brush each cookie with syrup glaze. Return to oven until golden, about 5 minutes. Transfer baking sheet to a cooking rack. Share.

What an interesting and unusual cookie recipe; I have never made cookies with olive oil, much less rosemary; however, in our lebanese cuisine we do have cookies studded with pine nuts; I would love a chance to taste your cookies I bet the tastes mesh very well together.